In the era of empowered consumer choices, food ingredients are becoming a big part of the conversation. By jumping on the bandwagon of initiatives such as reduced salt and sugar, no MSG and additives, non-GMO, environmentally and vegan-friendly trends, food manufacturers have been actively trying to tweak traditional recipes to meet the nutritional and health demands of the new age.

Deloitte and the Consumer Goods Forums latest study offers an insight into new-age consumers commitment to health and wellness. Sharon Bligh, Director, Health & Wellness at The Consumer Goods Forum, states: "Consumers […] want to be empowered to make changes to their health and wellbeing, so they can live healthy and more active lifestyles for longer. People are craving change, and we recognise our industrys role in both preventing illness and in empowering people to live healthier lives."

However, the success of these reformulation initiatives to empower consumers lies in the crux between taste and health—in other words, how can food manufacturers formulate tasty products yet meet consumers health goals?

WHATS TRENDING?

Industry trends are pointing towards natural, clean-label and vegan products that offer exalted tastes with healthier options. Avoiding E-numbers—also known as food additives that have passed safety tests and are approved for use in food products—is a critical concern among consumers. Packaged food like snacks that contain E-numbers are widely considered unhealthy and "cheap" options, which dulls the appeal of the snack in the eyes of the consumer.

The war on salt is another factor that manufacturers have to consider: consumers are increasingly aware that processed food containing high salt levels is directly linked to adverse health outcomes such as elevated blood pressure, hypertension and increased risks of cardiovascular diseases in the long-term. In fact, the World Health Organisations member states have agreed to reduce the global populations intake of salt by a relative 30 percent by 2025 to prevent the adverse risks from salt over-consumption. This would help reduce an estimated 2.5 million deaths each year.

CUT SALT, NOT TASTE

To succeed in this endeavour, food products that hit supermarket shelves need to be reformulated and bear reduced or low salt claims. Ingredient innovations in the arena of salt-reduction are aplenty—one of the popular options available on the market is yeast extract. Yeast extract is recognised as a healthy and natural solution for salt reduction due to its natural umami flavour profile and savouriness, elevating taste experiences to greater levels.

Biospringers yeast extract ranges possess the ability to compensate for the loss of saltiness by providing intense flavouring. Our Springer 2000 range, for instance, is naturally rich in nucleotides. It imparts strong umami taste, intensifies flavours and contributes to richness in recipes.

CATERING TO VEGAN TASTE BUDS

Many researchers believe that the food of the future is meat-free—but that doesnt have to be taste-free.

Asia is one of the largest expanding vegan markets, with India fuelling the growth of vegan/vegetarian product launches. Increasingly, Asian consumers are turning to plant-based diets for health, religious, food safety, ethical and sustainability concerns. New research from global market intelligence agency, Mintel, reveals that as many as two in five (39 percent) urban Indonesians and one in three (34 percent) urban Thais consumed more non-animal sources of protein (e.g. plant, dairy, grains) in 2017, compared to the previous year.

Taste is an important factor in vegan products. While consumers eat meat-free foods for a variety of reasons, few consumers accept compromises when it comes to taste. According to Mintel, 68 percent of consumers in a taste study said that taste was the most important factor in dishes based on alternative proteins.

To cater to demand in this arena of flavouring, the Springer Standard and Springer 1000 ranges reveal subtle flavours taste, give a well-rounded mouthfeel, balance flavour and add richness in recipes. Yeast-based flavours under the Springarom range imparts specific flavour notes such as grilled chicken, juicy beef and cheese. It also reinforces taste and creates signature taste profiles suitable for meat-free and dairy-free recipes.

Judy Li, Marketing manager of Asia Pacific from Biospringer states: "Creating a quality product that consumers crave while balancing health needs is challenging, especially when traditionally-used ingredients such as salt and preservatives are no longer in demand. With Biospringers range of holistic solutions, we provide our clients natural, non-GMO, clean-label, allergen-free and vegan-friendly options. We partner with our clients to cater to the evolving diets of consumers. This helps them achieve their health goals without compromising on the taste and flavours theyre accustomed to."